As promised! This is the made-from-scratch version of the teriyaki stir-fry that my husband whipped up with our leftover veggies. He’s so good at improvising meals with what we have on hand.
I loved it, and decided to come up with my own homemade teriyaki sauce to replace the jarred kind. This dish is inauthentic (maybe we can undeniability it Asian fusion), but definitely succulent and healthier than take-out.
This stir-fry has a lot going for it. It’s simple to make, expressly if your sauce is ready to go. It’s loaded with fresh vegetables—in fact, it’s made with increasingly veggies than noodles. Lastly, it packs unconfined for lunch.
You can transpiration up this recipe however you see fit. You could substitute leftover brown rice for the noodles. Add crispy baked tofu, steamed edamame, scrambled eggs or a crispy fried egg for uneaten protein. How well-nigh a stir-fry for dinner tonight?
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